Ingredients
- 1 pound chicken tenders, cut crosswise in half
- 1 14-ounce tin unsweetened coconut milk
- 1 1/4 teaspoons Thai curry paste
- 1 large red bell pepper, cut into 1/3-inch-wide strips
- 1 medium onion, thinly sliced
- 1 tablespoon (packed) brown sugar
- 1 tablespoon fish soy sauce (nam pla)
- 1 cup chopped seeded tomatoes
- 1/3 cup thinly sliced fresh basil
- 1 tablespoon fresh lime juice
Directions
Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish soy sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Add salt to taste.
Note from Cookstr's Editors
Nutritional information is based on 4 servings and does not include salt to taste.
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